Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.
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Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
Such a pretty bird! The Roasted Turkey with Field Herbs was a lovely dish on our family table. It was moist and flavorful, and the aromatic, fresh herbs seeped through the entire turkey. After about an hour and a half of cooking, I added a cup of chicken broth to the pan, tented the turkey with some foil and basted it every now and then. This wasn’t in the recipe, but I think it helped keep the breast especially tender. The best thing about the recipe is that it was so easy! I had plenty of time to pull together some great side dishes for our gorgeous and tasty dinner. Bring on Thanksgiving, I am ready!
Makes 8 to 10 servings
Time: 3.5-4 hours
Ingredients:
*1/4 pound (1 stick) unsalted butter
*1 tablespoon fresh lemon zest
*12 sprigs fresh thyme
*6 sprigs fresh sage
*1 cup rough chopped fresh parsley
*1 fresh turkey (10 to 12 pounds) (Make sure to buy your turkey early and give it time to defrost!)
*1/4 cup + 1 tablespoon salt
*1/4 cup black pepper
*1 small yellow onion, cut in quarters
*7 cloves of garlic, crushed
*3 long carrots, cut in half lengthwise
Preparation:
*Preheat oven at 400F.
*Melt the butter on low heat, then turn off the heat and add the lemon zest to the melted butter.
*Remove the giblets out of turkey cavity and discard.
*Arrange the carrot halves across roasting pan.
*Take turkey and sprinkle the salt and black pepper in turkey cavity and rub well to evenly distribute the seasoning.
*Insert all the herbs, onion quarters, and garlic cloves inside the turkey cavity.
*Tie the legs together as tight as possible with kitchen string to securely close the cavity.
*Tuck the wing’s tips under the turkey body, and place turkey on roasting pan making sure it sits nicely on top of the carrots.
*Brush the melted lemon-infused butter all over the turkey and sprinkle a tablespoon of salt all around top of the turkey.
*Place in the oven and roast the turkey for 30 minutes at 400F, then lower oven temperature to 325F and roast for 3 more hours or until internal temperature of thighs read 170F. (After about an hour and a half of cooking, I added a cup of chicken broth to the pan, tented the turkey with some foil and basted it every now and then.)
*Remove the turkey from the oven, place on kitchen countertop, cover with aluminum foil and let rest for 30 minutes.
*Slice the turkey, serve, and enjoy.
Recipe and Taste Tester - Cecelia Zook